Výsledky vyhledávání - "Miho Tomomura"

Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process

Autor: Yumi Kusano, Yoriyuki Nakamura, Toshiyuki Ohnishi, Naoharu Watanabe, Ziyin Yang, Miho Tomomura, Jilai Cui, Susanne Baldermann, Nobuyuki Mase, Tsuyoshi Katsuno, Yoshihiro Yaguchi, Hisae Kasuga

Publikováno v: Food Chemistry. 148:388-395

We produced low temperature (15 degrees C) processed green tea (LTPGT) with higher aroma contents than normal green tea (Sencha). Normal temperature processed green tea (NTPGT), involved storing at 25 degrees C, and Sencha had no storing process. Sen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc270474cbb1c04fbd163ec29a0cb261

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Characterisation of volatile and non-volatile metabolites in etiolated leaves of tea (Camellia sinensis) plants in the dark

Autor: Toshimichi Asanuma, Naoharu Watanabe, Eiji Kobayashi, Takaya Watase, Takamasa Ishikawa, Kazuo Mochizuki, Miho Tomomura, Yoriyuki Nakamura, Ziyin Yang, Tamaki Fujimori, Tsuyoshi Katsuno

Publikováno v: Food chemistry. 135(4)

Aroma is an essential factor affecting the quality of tea ( Camellia sinensis ) products. While changes of volatile compounds during tea manufacturing have been intensively studied, the effect of environmental factors on volatile contents of fresh te

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::437110fa637c816ac720fa06a166452e
https://pubmed.ncbi.nlm.nih.gov/22980801

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